Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell’s tomato…are all variations on the same theme. This wonderful volume of over 215 classic soup recipes, from simple to exotic, has stood the test of time and the recipes contained herein have been passed down from generation to generation in both Europe and America. From Broths to Cream Soups, Bisques to Chowders, Purees to Stocks - this book has you covered! Here are just a few of the many soups included: Chicken Noodle • Cream of Mushroom *Tomato • Crab • Clam Chowder • Asparagus • Barley • Onion • Lentil • Turkey • Veal • Swiss Potato • Spinach Cream • Tomato & Macaroni • Turtle • White Celery • Cauliflower • Clam Broth • Bean Puree • Bouille-Abaisse … and many more classic and unusual soups your family will love! Also covers the basics of: SUCCESSFUL SOUP STOCK • HERBS AND VEGETABLES USED FOR SOUP MAKING • SIMMERING SECRETS • REMOVING GREASE FROM SOUP • SOUP THICKENING TIPS • GARNISHES & SERVING SUGGESTIONS “A wonderful all-in-one soup cookbook that will prompt you to throw away canned soups forever” - Good Housekeeping
